Creamy Chicken and Potatoes

Servings: 4-6



  • 2 TBSP Extra Virgin Olive Oil
  • 2 TBSP Butter
  • 6 Skinless Chicken Thighs
  • 1 1⁄2 TBSP Herban Legend
  • *8-10 Small Red Potatoes, quartered or cut into eighths
  • 1⁄4 Cup Dry White Wine
  • 1 Cup Chicken Stock
  • 6 oz Baby Spinach (about 2 large handfuls)
  • 1⁄2 Cup Heavy Cream
Creamy Chicken and Potatoes

Notes* To ensure that potatoes cook through, make sure they are quartered if they are small or cut into eighths if bigger.


Step 1:

Preheat oven to 400 degrees F.

Step 2:

Heat butter and olive oil in high-rimmed skillet or oven-safe soup pot.

Step 3:

Pat thighs dry and season with 1 TBSP Herban Legend.

Step 4:

Brown top side of thighs for 3-4 minutes. Remove and set aside.

Step 5:

Add potatoes and cook for another 3-4 minutes.

Step 6:

Add wine, stock, baby spinach and 1⁄2 TBSP Herban Legends.

Step 7:

Reduce heat and add cream and nestle thighs in potatoes.

Step 8:

Cook in oven for 30 minutes or until thighs reach internal temperature of 165 degrees F and potatoes are fork tender.